Dutch Baby Pancake Recipe
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This Dutch Baby Pancake recipe creates a light, fluffy, and slightly crispy oven-baked pancake that puffs up beautifully in a skillet. Perfect for a special breakfast or brunch, it combines a simple batter with a touch of lemon zest for brightness and is finished with optional toppings like berries, whipped cream, or maple syrup. The pancake is easy to prepare ahead and reheats well for a delicious treat throughout the week.
Ingredients
Instructions
Place the eggs in a blender and blend on medium-high speed until frothy and fluffy, about 45 seconds. Add the flour, milk, lemon zest, sugar, salt, and vanilla extract, then blend until fully combined. The batter will be thin. Set aside to rest for 15 minutes at room temperature, or cover and refrigerate for up to 24 hours.
Preheat your oven to 400°F (204°C). Place the unsalted butter into a 10-inch oven-safe skillet or a similar 3-quart baking dish. Put the skillet in the oven for 5 minutes to melt the butter, ensuring it doesn’t burn. Remove from the oven and use a pastry brush to spread the melted butter up the sides of the pan evenly.
Immediately pour the rested batter into the center of the hot, buttered skillet. There’s no need to swirl it around. Return the pan to the oven and bake at 400°F for 15 minutes.
Without removing the skillet from the oven, reduce the heat to 350°F (177°C) and continue baking for an additional 10 minutes or until the edges and center are nicely browned and puffed.
Remove the Dutch baby pancake from the oven and allow it to cool for 5 minutes. Dust with confectioners’ sugar and add your choice of optional toppings such as berries, whipped cream, maple syrup, or strawberry sauce. Slice and serve immediately.
Enjoy fresh for best texture. Leftovers can be covered and refrigerated for up to 5 days or frozen for up to 2 months for convenient reheating later.
